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Tofu and Asian Vegetable Soup

In an instant pot, turn on the sauté setting and add a couple of TBSP of sesame or avocado oil. Once hot add:

1/2 onion, chopped

2 carrots, chopped

1 cup cilantro

Once it sweats down, turn off the sauté setting and add to the pot:


13.5 fl oz organic coconut milk

1 cup organic vegetable stock

1 TBSP coconut aminos

1/2 tsp soy sauce

1 tsp miso paste

1/2 TBSP minced garlic

1 lime - just juice

1 can bamboo shoots

1 can baby corn

2 bok choy, chopped

1 cup green peas

1 package extra firm tofu, diced

1 cup cilantro


Set for 18 minutes on manual.


Once done, release the steam and add:

1/2 cup unsweetened coconut

1/2 cup raw peanuts


Add crushed red pepper flakes, more lime juice or chili paste to taste.


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